Panisses

While you might be familiar with the more famous “Panisse“, these are the real McCoy.

Panisses are made from chickpea flour and shaped into hockey puck-sized disks. Once firm, their texture is similar to cooled polenta, and they’re cut into elongated bars and fried in very hot olive oil until crisp on the outside.

Lots of freshly-cracked pepper gets showered over them along with plenty of coarse sea salt.

They’re the perfect late-afternoon snack, along with an aperitif, before dinner…

You had me at chickpea flour. One of the greatest things about being married to an Indian guy (aside from him, two fabulous kids, and the calm life we lead) is the fact that he introduced me to chickpea flour. Love it!

Mmmm, Panisse Marseillaises!
I’d love a recipe if you have one! I’ve had them once here in California, and found some “recettes en francais,” but a recipe from a trusted source would be great. :)
Best regards,
Charlene

Couldn’t find a way to email you this comment or leave it on the archived post, but wanted to send a million thanks for your killer app candied peanut recipe. I made it exactly as stated (used a nonstick pan which worked great), it developed exactly like the pictures you posted, and best of all, THE TASTE! HEAVEN! Divine! Completely totally addictive! My dinner party guests were fighting over them…

Christy: yes, chickpea flour is one of the great flavors of Provence, and elsewhere. I can’t seem to get enough socca and panisses here. Am going out to find more today!

Emily: Glad you liked the recipe as much as I do : )

ChazFrench & Charlene: If you Google ‘socca recipe’ a few recipes in English turn up. I don’t think they’re all that difficult, either. Everyone here buys them from the local pasta shop, of which there are many. I’m going to experiment with them when I get home, too.

Dana: I think you’d be run out of town if they caught you drizzling them with vinegar. The salt & pepper combo is just right.

I had never heard of panisses until a few weeks ago, when they were offered as a side-dish. My dining partner asked the waiter, pointing at the menu, “What are panisses,” pronouncing the word like “pan-ees-iz”. The waiter looked at him, puzzled, and then corrected, “Oh, yes sir, you mean these? They are called more like pen-iss.”

Just wanted to let you know that i really have gotten addicted to your blog! From the oh-so-useful substitution suggestions (I’m a young French American living in paris) to all your delicious international recipes, this is definitely part of my daily reading. Keep it up, it’s definitely making my workplace computer a happier place!…

I had no idea this is what Panisse meant. I wonder why chickpea flour has not been commonly used in the US. I love Indian pakora, which are vegetables dipped in a batter made of chickpea flour, spices, and water (and sometimes other ingredients like rice flour, beer, etc.). They are quick and easy to make and a great way to use up bits and pieces of veggies you may have in the fridge. Chickpea flour is also called “besan.” You can find a lot of recipes by googling pakora and you can see a demonstration of how to make them on YouTube. Thanks for telling us about Panisse and Socca!

This was an inspiring post. I searched for a recipe online as soon as I saw your photo..chickpea fries, oh my. Super easy, super delicious and my husband and I enjoyed them for lunch. If apple cider is a *no no* then I will not tell you we had bbq sauce with ours..I won’t…because it might be going too far.
Thanks for introducing Panisses and I, we are beginning a lovely relationship.
oh, p.s., I didn’t have chick pea flour but I had dried chickpeas so I just whizzed them up in my blender, worked fine.

Hi David, I’ve never heard of these before and am intruiged – they sound abosultely scrumptious and I can’t wait to try them out! I love how I always learn soething new whenever I drop in here. Now, if you’d be so kind to shoot out a recipe my way. I can slready see myself enjoying a big batch of these with some fabulous wine over the weekend! Cheers!

I grew up with Sicilian parents and on the occasional weekend my mother would make panelle which are pretty much identical to panisse. I just put on salt and make a sandwich on toast. Now when i make them for my wife and kids they put ketchup on them which bothers me, but the worst is my brother in law- he puts mayo on his sangwich.